Recipe: Julia's Delicious -- and Easy -- French Onion Soup

Crisp weather calls for soup! 

True to my name, I could eat a different soup every day, but I definitely have my favourites.

One of those faves -- French Onion Soup. If I see French Onion Soup on a menu, I have to have it. No doubt about it.

Over the years, I've made many different versions of French Onion Soup, and if you're comparing recipes online, you'll notice many variations. Truth is: they're all good. Some have slight differences, and mine is a combination of all my years perfecting this ooey, gooey bowl of sweet goodness. 

Julia's Delicious and Easy French Onion Soup Recipe

Ingredients:

1 bag sweet/Vidalia Onions

2 tbsp. unsalted butter

1 cup cognac 

1 tbsp brown sugar (I used Date Sugar)

2 boxes/4 cups of beef stock

Salt/Pepper

2 Bay Leaves

Thyme

Dried Baguette in slices, or Dutch Rusks

Shredded Gruyere 

Instructions: 

1. Slice the entire bag of sweet or Vidalia onions into thin strips. Set aside. 

2. Heat butter in a heavy pot or Dutch Oven.

3. Add onion to the pot and saute until onions are very soft. This can take 15-20 minutes so really be patient. 

4. Onions will begin to caramelize. You can add the brown sugar to help this process. Continue caramelizing onions, being careful not to burn. Onions should be a medium brown colour. Season with salt/pepper and add sprigs of thyme and 2 bay leaves.

5. Deglaze the pot with Cognac. Wine or Vermouth will give you a different flavour. I prefer Cognac. 

6. Once the Cognac evaporates, add 4 cups of beef stock -- homemade or boxed. Be mindful if your boxed stock is low-sodium, you may need to add salt.

7. Bring the pot to a boil and allow to boil for 10 minutes.

8. Reduce to simmer and cover for 45 minutes. The longer it simmers, the better it is. Remove Bay Leaves.

In a French Onion Soup bowl or bowl with tighter opening, ladle soup. Add a Dutch Rusk or dried bread. Top with Gruyere Cheese. Don't be stingy: make sure the baguette is covered.

Broil on 500 degrees for 2-3 minutes or until cheese is toasted and gooey.

Serve immediately.

And enjoy! What's your favourite soup?